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Classic
Cook Books
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page 25
OMELET
6 eggs beaten separately,
1 cup of milk,
1 tablespoon of butter.
Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a
hot pan which has been well buttered, and cook quickly on top of oven. When it
begins to thicken, put inside the oven and brown. Cut in half and roll and serve
hot at once. All omelets should be served immediately.
MARCELLUS'S OMELET
4 eggs beaten separately,
1 cup of bread-crumbs,
1 teaspoon butter, salt and pepper to taste,
1 cup of milk.
Add the milk to the yolks, also the crumbs and other ingredients. Beat the
whites in last. Have the skillet moderately hot, pour in and cook till it
settles. Then bake in oven till a rich brown. Double the omelet and serve at
once.
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Classic
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